1. Use a heavy pot or a large cast iron skillet to discourage burning. Stirring often is the key to success with this dish. Use a large wooden spoon. Cover the pot tightly.

2. Skin, debone and chop the chicken into 1 inch square pieces. In a heavy pot, large enough to hold everything, brown the chicken in oil. Add onions and peppers. Cook over medium heat for 5 to 10 minutes.

3. In a separate skillet, saute the shrimp in a small amount of oil and precook the carrots, beans, and peas until they are about half done usually 5 minutes or so.

4. Drain the vegetables and add to the chicken pot along with the shrimp, tomatoes, salt, pepper and thyme.

5. Reduce heat to low and simmer for 5 minutes.

6. Combine rice with tomato paste, which should coat the rice grains without drowning them.

7. Stir the coated rice to the pot and continue to simmer, adding water sparingly, as needed, to avoid burning. When the meat, rice and vegetables are tender, the Jollof Rice is ready to serve.